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Filtering by: Creator Lin, Dah-cheng Remove constraint Creator: Lin, Dah-cheng Advisor Park, Jae W. Remove constraint Advisor: Park, Jae W.

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  • Film-forming ability of fish proteins

    Creator:
    Athaillah, Zatil Afrah
    Abstract:
    Characteristics of films obtained from fish myofibrillar proteins extracted from various solubilization methods were investigated. In this study, we utilized three agents to solubilize fish myofibrillar proteins from surimi, which are sodium chloride, sodium tripolyphosphate, and alkaline condition. The first part of this study focused on combination of sodium chloride...
    Resource Type:
    Masters Thesis
    Full Text:
    SURIMI According to Park and Lin (2005), surimi is stabilized myofibrillar proteins obtained from

  • Salmon plasma protein to inhibit protease enzymes and enhance surimi gelation

    Creator:
    Fowler, Matthew
    Abstract:
    The ability of salmon plasma protein (SPP) obtained from Chinook salmon at the Klaskanine Fish Hatchery (Astoria, OR) to inhibit protease enzymes found in Pacific whiting (PW) surimi and salmon mince as well as the effect of SPP on the gelation properties of PW surimi under various heating conditions was...
    Resource Type:
    Masters Thesis
    Full Text:
    , Dustin, Lin, Austin, Note, Yishu, Alice, MG, Jihoon, Jinhwan, Yuka, and Kaitlyn for all they have done

  • Rice flour – a functional ingredient for premium crabstick

    Creator:
    Hur, Sungik
    Abstract:
    Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recipe for premium crabstick. Crabstick pastes were formulated with constant surimi (42%) and combined rice flour and starch...
    Resource Type:
    Masters Thesis
    Full Text:
    -Cheng Su, Dr. Christina Dewitt, and Dr. James Males for taking the time to participate in my thesis

  • Alternative products from Pacific whiting : fresh surimi and texturized mince

    Creator:
    Pipatsattayanuwong, Siriporn
    Abstract:
    The major portion of Pacific whiting (PW) is commercialized in the form of frozen surimi. Alternative products for PW were investigated focusing on fresh surimi and texturized meat from PW mince. Fresh surimi is made without additives and kept refrigerated instead of frozen. Texturized meat is a meat-like product made...
    Resource Type:
    Masters Thesis
    Full Text:
    generated for the production of 1 kg surimi (Lin et al., 1995). A screw press is used for the final

  • Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze-thaw cycles

    Creator:
    Kang, Ey Jung
    Abstract:
    The effects of the residual salt of surimi on biochemical and physical properties as affected by various freeze and thaw cycles were examined. Fresh Alaska pollock (Theragra chalcogramma) surimi was mixed with 4.0% sugar, and 5.0% sorbitol, along with eight combinations of salt (0.4, 0.6, 0.8, and 1.0 % NaCl)...
    Resource Type:
    Masters Thesis
    Full Text:
    would also like to thank Dr. Yi-Cheng Su, Sue Hansell, Toni Miethe, Dr. Craig Holt, Laura, Note

  • Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions

    Creator:
    Thawornchinsombut, Supawan
    Abstract:
    A novel method for isolating fish proteins by shifting pH to high acid or high alkali pH was the focus of the study. Biochemical and physicochemical properties of various pH-treated soluble fish proteins as a function of ionic strength were determined. Effect of ionic strength and various storage conditions on...
    Resource Type:
    Dissertation
    Full Text:
    was also soluble when mince was washed with fresh water during surimi manufacturing (Lin and Park

  • Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

    Creator:
    Poowakanjana, Samanan
    Abstract:
    Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...
    Resource Type:
    Dissertation
    Full Text:
    am always at home. And to Dr. Christina Dewitt, Dr. Yi-cheng Su, Dr. Joo D. Park, Dr. Zachary H

  • Biochemical and Physical Characterization of Fish Protein Isolate and Surimi for their Compatibility

    Creator:
    Kobayashi, Yuka
    Abstract:
    There are presently two successful methods used to refine fish muscle proteins: surimi and fish protein isolate (FPI). Both surimi and FPI have the ability to form an elastic gel upon comminution and heating. However, their gelation behaviors are different as they are refined in a biochemically opposite way based...
    Resource Type:
    Dissertation

  • Physicochemical Properties of Frozen Fish Muscle as Affected by Trimethylamine-N-oxide demethylase (TMAOase)

    Creator:
    Lee, Jinhwan
    Abstract:
    Gadoid fish, like Alaska pollock and Pacific whiting, have a high level of trimethylamine-N-oxide demethylase (TMAOase) that catalyzes the breakdown of trimethylamine-N-oxide (TMAO) to formaldehyde (FA) and dimethylamine (DMA) even during frozen storage. FA reacts with amino acid residues to promote covalent cross-links in the formation of inter- and intramolecular...
    Resource Type:
    Dissertation
    Full Text:
    . Yi-cheng Su, Yuka, Jihoon, Hyunwoo, Kaitlin, Hwabin, Matt, Jenny, Alice, and Clara) in Astoria